Whipped Cream ( Eggless Desserts Recipe)
by Tarla Dalal
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One of the most common ingredients, used in almost all dessert recipes, whipped cream can make or break the appearance and feel of a dessert. The secret lies in whipping the cream to the right consistency; over whipping will ruin the dessert while less of beating will make it difficult to set. You can beat the whipped cream and store in an air-tight container and keep it in a freezer for atleast 15 days. When you need to use it, thaw it and use as required.
- Put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick.
- Refrigerate till use.
- To check if the whipped cream is whipped perfectly, spoon out the whipped cream and it should not drop off easily.
Nutrient values per cup
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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